This mouth watering dish owes its excellence to old and new world influences. Day lily, gladiola, yucca, or zucchini blossoms are interesting alternatives.


  • 1/4 cup pine nuts
  • 12 oz ricotta cheese
  • 3 cloves garlic, minced
  • 1/3 cup fresh basil leaves, chopped
  • salt and pepper to taste
  • 6 sun dried tomatoes soaked in oil, drained, and sliced
  • 1 t sun dried tomato oil
  • 12 squash blossoms
  • 1 egg, lightly beaten
  • 1 T heavy cream
  • cornmeal
  • oil for frying


Place the pine nuts in a sauté pan and toast over medium heat until lightly browned. Place the pine nuts, ricotta, garlic, basil, salt, pepper, sun dried tomatoes, and their oil in a bowl and mix together. Spoon 1 T of the mixture into the center of each squash blossom and twist the top of the outer petals to hold the stuffing inside. Stir the cream into the egg. Heat 1/2 inch of oil in a skillet over medium heat. Dip the blossoms into the egg, then coat with the cornmeal. Place them in the hot oil and fry for 10 minutes, turning occasionally until golden brown.

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Submitted 4/12/06.
Source: epicurean magazine
Submitted By: L Mandrake

Squash Blossom Farci